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Not what you think
One result of the food nazi's constant harangue is 80-20 ground
beef at today's market. Lean ground beef does not a juicy burger
make. I'm not sure what the proper ratio of lean to fat ought to
be, but here's what I do. I save the drippings from broiled
steak, burgers, pork and bacon in the freezer. I actually started
doing this to make my own bird suet. On a whim one day, I threw
some into the bowl of ground beef, Dijon mustard, garlic,
Worcestershire, onion and savories while I was making a sack of
patties. Nothing earth shaking, but the result is quite
satisfactory. You're welcome.
By the by, both my grandpas both used lard to butter their bread when I
was growing up. Yup, used it like butter. My mother was
aghast, so naturally were we kids. Then I tried it once.
I'm not saying anymore lest you think me a pusher. Ahem.
The birds? They get none anymore.
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Take the lard, fry onions in it, add some of this and that, herby spicy stuff, garlic if you like, strain, cool, put on bread, toast and stuff.
ReplyDeleteMy parents from the old country did this with every kind of fat imaginable. Goose was the best. Well, maybe bacon.
On your recommendation, I bought the Escoffier. Isn't all of this lard rendering stuff in there? I buy the Black Angus brand gourmet burgers at Whalemart. I'm particular to the aged chedder & bacon mix. I also buy and serve on their Ciabatta rolls. Eight patties, eight rolls? It's all part of God's plan. I like the Whalemart Spicy Southwest mustard too. Saute some onions, add some melted Jalepeno cheese, and you're in bidnez.
ReplyDeleteWhen I first tried these Black Angus burgers over the 4th, I noticed that there sure was a lot of fat in them... duh. Fuck the AMA.
Casca
I buy the leaf lard from Prarie Pride Farms. It's rendered from the fat around the kidneys of Berkshire hogs. Berkshire pork is the best you will find and the lard is excellent for all cooking.
ReplyDeleteBing Berkshire pork to find out more.
Read Gary Taubes. You're doing yourself good by eating that. Fat is *not* lipogenic. Carbs, on the other hand, are horribly lipogenic.
ReplyDeleteIf you were Jack Spratt, you'd be a member of the tallow-ban....
ReplyDeleteI use animal fat often and hard and like I know how.
ReplyDeleteAhem.
Anyway.
Duck fat can be purchased from Amazon. It's expensive, but worth every penny. Goose fat and smoked goose breast are available on the web. But my all time favorite for frying potatoes is beef fat from Wellness Farms.
I will stick with butter for my toast... BUT, an old Chicano once made me fried eggs. He had about an inch of solid lard in a pan, put it over a wood stove and dropped two eggs into it when hot. He overcooked them but they were delicious.
ReplyDeleteFreddie Sykes
Almost forgot to say....
ReplyDeleteI buy my steaks from Costco because they have the best beef for retail sale period. The Choice steaks have gone up in price but were quite the buy for a while. At one point, I hadn't used the steaks I thought I'd need and had some that were reaching their aged point in the fridge. What to do, what to do? I hooked the meat grinder to the old stand mixer and began grinding my own bacon burgers. That's bacon ground into the meat itself.
Holee cow! To die for!
If you want to do it yourself, use about 1/3 bacon to 2/3 meat.
The "other" Rodger posted this today:
ReplyDeletehttp://arewelumberjacks.blogspot.com/2011/12/good-science.html
Lard has the same calories as butter, but only 1/3 the cholesterol. It also has 3 times the flavor, which means you can use 1/3 as much in cooking.
ReplyDeleteIt's pretty much required for Mexican foods, and a friend of mine who used to work in a Morrocan restaurant proved that moslems slurp it down and beg for more if they don't know it's in there.
--Sapo Mal
BlogDog, I just made a batch of "kosher" Ritterberger, which is breakfast sausage with bacon ground in. I used the beef short ribs from Costco along with some turkey bacon, ran the ratio 1.3:1.
ReplyDeleteIncredibly delicious, but I got the recipe completely wrong (too much paprika and chipotle powder) and as a result it tastes more like Chorizo than Ritterberger. Not enough sage by far.
Still, very very good paired up with some turkey pastrami and smoked gouda on a sammich with Izzy's deli pickles on the side. For some reason, this batch of home made sausage is far more moist than any hamburger I've ever had.